Restaurant Week New Orleans

K-Paul’s Louisiana Kitchen

Location

Contact

Website

Hours

LunchThursday – Saturday
11:00am – 2:00pm

DinnerMonday – Saturday
5:30pm – 10:00pm

Closed Sunday

Cuisine

Cajun Creole Southern Coastal Cuisine

About

Based on the designs of the original 1834 structure, K-Paul’s was extensively refurbished and expanded in 1996 and now offers seating for more than 200 dining guests. Dining areas include seasonal balcony dining, spacious dining rooms on both the first and second floors and an intimate climate-controlled courtyard for dining al fresco. Both floors feature an open kitchen where diners can see exactly how each delectable dish is prepared.

Fried Green TomatoesBattered in a seasoned cornmeal batter and layered with sautéed fresh shrimp in a chipotle remoulade sauce

House SaladMixed greens served with your choice of one of our homemade dressings: Green Onion, Danish Blue Cheese or Vinaigrette of the day

Second Coursechoice of

Pan-Fried Flounder with Herbal Brie CreamFresh Louisiana flounder fillet, seasoned, lightly battered, pan-fried, served with a sauce of onions, tomatoes, dill, basil, herbs then deglazed with chardonnay, finished with cream and brie cheese and served with potatoes and veggies

Blackened Stuffed Pork Chop Marchand de VinTender Pork Chop Stuffed with Ricotta, Asiago, Mozzarella and Cacciocavello Cheese and Fresh Basil, Blackened Medium Well to Well to Insure Cheeses are Completely Melted and Served with a Marchand de Vin Sauce of Prosciutto, Red Wine and Mushrooms. Served with a Stuffed Potato and Veggies.

Chicken and Andouille CreoleDiced Chicken Breast and Andouille Sausage in a Creole Sauce Made with the “Holy Trinity” (Onions, Bell Peppers, Celery) Stock, Tomatoes and Seasonings. Served with Rice and Veggies

Fried Green TomatoesBattered in a seasoned cornmeal batter and layered with sautéed fresh shrimp in a chipotle remoulade sauce

House SaladMixed greens served with your choice of one of our homemade dressings: Green Onion, Danish Blue Cheese or Vinaigrette of the day

Second Coursechoice of

Pan-Fried Flounder with Herbal Brie CreamFresh Louisiana flounder fillet, seasoned, lightly battered, pan-fried, served with a sauce of onions, tomatoes, dill, basil, herbs then deglazed with chardonnay, finished with cream and brie cheese and served with potatoes and veggies

Blackened Stuffed Pork Chop Marchand de VinTender Pork Chop Stuffed with Ricotta, Asiago, Mozzarella and Cacciocavello Cheese and Fresh Basil, Blackened Medium Well to Well to Insure Cheeses are Completely Melted and Served with a Marchand de Vin Sauce of Prosciutto, Red Wine and Mushrooms. Served with a Stuffed Potato and Veggies.

Classic Shrimp EtouffeeA classic of fresh Louisiana shrimp smothered in a brown gravy made with rich seafood stock, dark roux, the “Holy Trinity” (onions, bell peppers and celery), garlic and seasonings and served with rice and veggies

COOL Facts

COOLinary New Orleans celebrates wonderful culinary dishes during the month of August. It is brought to you by our sponsors and by the New Orleans Convention and Visitors Bureau. For more information call 1-800-672-6124. You can also sign up for our email newsletter to stay updated on upcoming events.